Bake the Book: Pumpkin-Milk Chocolate Pie with Gingersnap Crust

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Make your pumpkin pie worth waiting all year for with this unique recipe from Desserts for Every Season. A spicy sweet gingersnap crust and creamy milk chocolate ganache topping sandwich a roasted sugar pumpkin and kabocha squash filling. Sound like a mouthful? You bet your baking boots.

Tips & Tweaks: As Chef McCoy advises, some shortcuts are worth taking. Others aren't. For the crust, use store-bought gingersnap cookies, the drier the better. For the filling, however, take the time to roast and puree the gourds. The result is worlds better than canned pumpkin, and the kabocha squash is suggested for a reason. The puree can be stored in the freezer for up to 3 months, so we recommend making some at the start of the season, then using it as needed for fall recipes. It makes pulling together a pie of this caliber much easier.

As always with our Bake the Book feature, we have five (5) copies of Desserts for Every Season to give away.